Spicy Vegan Beet Chili
Purest of chili recipes will disagree with the beets but vegan beet chili is spicy, earthy and beautifully rich in colour. Thick, full of hearty fall vegetables and easy to make, we served this is our gluten free vegan bread bowls and they held up perfectly!
Chili is a huge favourite in our house. But, really this recipe was all about testing out the bread bowls, so we made the thickest and heaviest substance we could put in them and served it up to make sure the integrity of the gluten free, vegan bread bowls was sound. We also let them sit for 30 minutes to soak up the vegan beet chili and let the chili cool, because it was molten. After 30 minutes the bowls began to break apart at the weak points.
But enough about the bowls, although they were amazing and paired perfectly with the vegan beet chili adding a soft onion flavour to the mix. There is nothing special about technique or ingredients in this chili except its delicious and pleasantly spicy. We served it with vegan daiya cheese on top and garnished with green onion.
Chili is always better on the second day. Giving the ingredients a chance to cool and marry up is essential for any soup, stew or chili. This practice goes against the intuitive serve food when its freshest, and this practice works well for salad. But some foods, like vegan beet chili is better after a day or two.
We reduced this chili for a long time, to make it thick to the right consistency. Also we cook it down based on the vegetables getting soft. When vegetables are soft, chili is ready, we seasoned (salt and pepper) to taste, but with chili, each adjustment you make needs to be thoroughly sitrred and given five minutes to blend in or all you will taste is the last thing you put in.
Spicy Vegan Beet Chili
- immersion blender
- large sauce pan
- cutting board
- measuring cups
- measuring spoons
- 1 tbsp olive oil
- 2 each beets, medium diced
- 3 each carrots, medium diced
- 2 each celery, diced
- 1 each onion, medium diced
- 1 cup cilantro with stems, blend with onion
- ¼ cup banana peppers with brine, blend with onion
- 3 each cloves, roast garlic, blend with onion
- 5 tbsp chili powder
- 3 tbsp cumin
- 1 tbsp smoked paprika
- 1 tsp coriander
- 1 tsp smoked salt
- 1 dash cinnamon
- 1 oz. dark chocolate
- 1 can 28 oz, diced tomatoes
- 2 cans 14 oz, black beans
- 1 cup black olive brine/banana pepper brine
- 1 fl. oz. lime juice
- Fine dice celery, beets and carrots. If your beets are hard they will need a cooking head start. Beets can be messy to cut, so saving them until last makes sense but if you are cooking and dicing at the same time, start with beets, they will cook first.
- Quarter onion, place cilantro, roast garlic, onion, ¼ cup banana peppers with brine in blender cup
- Blend until liquid.
- Puree diced tomatoes if you like your chili smooth and thick. Leave them as they are if you don't mind it chunky.
- Add oil to sauce pan and saute beets and carrots, if beets are very hard give them five minutes head start. Add celery. Cook until just sweating.
- Add spice mix (except the chocolate) and allow the spices to become fragrant.
- Add onion, cilantro mixture and stir. Cook another couple minutes.
- Add tomatoes, brine, lime juice and dark chocolate. Bring to a boil, then turn down to simmer until chili is thick.
- Add black beans and cook another 30 minutes.
- At this point I wanted less diced vegetable and more pebbly texture so I gave it a few pulses with an immersion blender until I was happy with the texture. Be careful, chili is hot and immersion blenders can be splashy!Serve